Prep 20 mins
Cook 20 mins
This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.
- 340.19 g boneless skinless chicken breasts, cut into strips (*)
- 226.79 g fresh mushrooms, sliced
- 170.09 g unsalted butter or 170.09 g margarine
- 14.79 ml cajun magic poultry seasoning
- 9.85 ml cajun magic poultry seasoning
- 59.14 ml green onion top, minced
- 44.37 ml fresh parsley, minced
- 4.92 ml fresh garlic, minced
- 236.59 ml chicken stock
- 170.09 g pasta, dry (We like Fettuccine)
- shrimp, may be substituted
- Cook pasta and set aside.
- Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
- Heat a skillet over a high fire until it's hot (about 4 minutes).
- Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
- Add mushrooms and cook 2 minutes.
- Add green onions, parsley, garlic and stock.
- Cook 2 more minutes or until the sauce is at a rolling boil.
- Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
- Cook for 3 minutes and add the cooked pasta.
- Stir and shake the pan to mix well.
- Serve immediately.
We also use the Poultry Seasoning. Might have to try the Cajun when I visit my daughter in LA. Try it with angel hair pasta. That's what we normally use. Amazing recipe!
I have been eating this recipe since it came out. First my mother would make it, and now I make it at least 6 times a year. It is Soooooooo yummy! I follow this recipe with no substitution and it is excellent
This is a wonderful recipe! I used boneless/skinless chicken thighs, linguine and the Magic Poultry Seasoning. I didn't use all the butter it calls for in the sauce-I don't think more would have made it any better. It was enjoyed by all, even my picky husband, who proclaimed it a "keeper". This is easy enough for week-night dinners, yet good enough for company too. We will have this again...soon!